Search results

Thanks again to everyone. I bought a TDS meter and the RO water fall well within range. I also did what @day_trippr said and left my water out for a day and sure enough it soaked up enough CO2 to lower the ph to 7. All is well!

For what its worth, I highly highly recommend Bru'nWater. I have the paid version and I absolutely love it. I trust the the science behind it and the author, Martin Brungard. He has written many insightful Zymurgy articles about water, and I believe he was also the technical editor of the BAs...

Thank you everyone for your input. My question is answered. Yes, there is still calcium left over, but this brings up a good follow up, is the minimum recommended 50ppm calcium too low? what about in pilsners?

Thanks for sharing this! I wish there was a lot more analysis like this out there.

I do that, everything appears to be working fine for me, but I guess you really don't know that unless you are conducting a lot of experiments, which I am not. Could you share some thoughts on adding both?

Hey everyone! So I have been reading a lot of water chemistry lately. I've mostly finished the BA Water book, and I started wondering if any Calcium (and magnesium for same reason) is left over after mashing. So hear me out here: Calcium and magnesium react with phosphates in the malt to lower...

I’m going to try this. Already feeling better! Cheers!

Agreed, but surly an elevated ph after RO treatment is alarming, right?

I checked the pretreated water as well, it is 9.6 just like the City water.

Does anyone have any experience with a reverse osmosis filter raising water PH? I have RO drinking water at home, I don't brew with it yet but was considering it. I just checked the PH and its going in at 9.6 (9.6 is normal for our city water in Austin TX) and leaving at 10.1. I changed the RO...

Awesome! Thank you!

Do all the “modern hops” have that dank/onion/cattyness? Are there any super fruity modern hops that don’t have these characteristics?

How long do you wait after the beer has finished fermentation to do a cold crash? Should the beer rest/mature at terminal gravity for a few days or just jump right into the crash?

I would like to hear more. What should be avoided.

I’m finally joining modern times and have started to use Star San instead of iodophor. I really like the spray bottle method due to the short contact time. Just wondering if anyone has any horror stories or issues with infection after using the spray that they attribute directly to using the...

I was looking at the “I am Broot” recipe from Zymurgy, and it calls for Polyclar AT in the secondary for 6 hours before kegging. I have never used this, and can’t I find the AT version. Is this still used much? Is there an alternative? When I read about its ability to strip flavors it scares me...